I strongly recommend you make…

Hey guys! I feel out of touch after my busy, blog-free yesterday! But I wanted to quickly check-in and say: YOU HAVE TO TRY THIS RECIPE!! Hands down, this was the best dinner I’ve made in a LONG time! The onion and zucchini were such wonderful flavors, even for those who aren’t veggies lovers — confirmed by Mr. Prevention. This was simply a wonderful meal that came together in 30 minutes or less. Plus, vidalia onions and zucchini are in season NOW…so don’t delay, you’ll regret it! Mmmmm!

Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.

Any pasta dish with zucchini and parmesan cheese has my name written aaaalllll over it :). As for pasta shapes, my typical grocery store purchases are penne and linguine, but I absolutely love freshly made fettuccine. There’s just something about that chewy thick cut of pasta that makes me smile!

Looks good, though I’d skip the onion. Ew. Penne is my go-to but when I’m out and ordering just pasta with sauce it’s spaghetti. My husband things I’m crazy for trying out new pasta shapes since they’re all, he says, the same exact thing. But I think different shapes give the food a different feel.

Nicole, this recipe looks SO GOOD! Perfect to get your veggies in, especially for a slight veggie-phobe like Peter. It looks so easy, too, which is important when you’re busy (and I am!). I think my fav noodle is a linguine, because I like the thickness 🙂